£56.00
In StockIn StockOut of stockWhite paper shirogami steel, wrapped in a softer jigane steel, with octagonal handles. Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades - a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners.
Get these for their weight and feel, if you’re after a truly Japanese experience. The blades are carbon steel (both the inner and outer layers) and will oxidize and rust if not looked after - clean, dry thoroughly, and wipe with a little Camellia Oil if not used daily.
Santoku Knife: Santoku means ‘three virtues’ or ‘three uses’ and refers to this blade’s effectiveness for chopping, slicing, and dicing. Lighter and shorter than a chef’s knife, its wide blade and sharp edge make it efficient at chopping vegetables and producing thin, even slices of meat and fish. It can also be used for mincing ginger and garlic.
